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Egg Lemon Sauce Recipe

Egg Lemon Sauce Recipe

Makes about 1 1/4 cups



1 tablespoon margarine or butter

2 tablespoon flour

1/2 cup each: reduced-sodium fat-free chicken broth, fat-free milk

1 egg, lightly beaten

3-4 tablespoons lemon juice

1 teaspoon grated lemon zest

Salt and white pepper, to taste


Melt margarine in medium saucepan, whisk in flour and cook 1 minute. Whisk in broth and milk, heat to boiling, whisking until thickened, about 1 minute. Whisk about 1/2 the broth mixture into the egg, whisk mixture into saucepan. Whisk over medium heat 1 minute. Add lemon juice and zest, season to taste with salt and white pepper.

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